Seared Pork Tenderloin over a Kale, Quinoa and Black Bean Pilaf with Avocado Pesto
A flavorful blend of sautéed kale, Brussels Sprouts, cabbage, sauerkraut, carrots, and radicchio are served along with tender black beans and fluffy quinoa. The smooth and flavorful avocado pesto is a great counterbalance to earthy flavors of this dish. Served topped with pork tenderloin that is marinated with herbs, garlic, and a touch of olive oil and then seared medium..
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Seared Pork Tenderloin (Pork Tenderloin, Onion, Garlic, Olive Oil Spices.) Quinoa, Vegetable Stock (Water, Onions, Carrots, Fennel, Celery, Thyme, Parsley) Kale, Brussels Sprouts, Cabbage, Carrots, Radicchio, Black Beans, Sauerkraut (Cabbage, Water, Salt), Avocado Pesto (Avocado, Basil, Pumpkin Seeds, Roasted Garlic, Lemon Juice, Olive Oil, Water). Olive Oil, Spices.
How to prepare
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